Deep ruby colour in the glass. Showcasing lifted strawberry and and garrigue herbiness with underlying notes of nutmeg, clove and earthy mushroom. While we would go so far as fat, this unadulterated expression of Pinot is a juicy, medium bodied offering. There is a definite plumpness on the palate - ripe raspberry, dark cherry and stewed rhuburb balanced by restrained acidity, fine grained supple tannins and a touch of spice.

Fermented in open Stainless Steel vats on skins for 14 days. Gentle pressing off skins via airbag press. Matured in an selection of old French oak. Bottled to screwcap to retain freshness.

Food Pairing: You can't go wrong with the fabulous pairing of Fat Bastard Pinot Noir and duck.